Ingredients

The following ingredients have 4 Servings
  • 8 jumbo scallops, (patted dry)
  • 1/2 tsp sea salt
  • 1/2 tsp ground black pepper
  • 1 1/2 tbsp olive oil
  • 1/3 cup raw pine nuts
  • 3 garlic cloves, (minced)
  • 1/3 cup low sodium chicken broth
  • 2 zucchini, (spiralized)
  • 1 tbsp chopped parsley, (for topping)

Instruction

  • Heat a large skillet (I use a Cristel 11-inch Casteline Frying Pan) over high heat until hot enough to make drops of water dance across the surface.
  • Add the olive oil and swirl to coat the pan.
  • Dry off the scallops with a cloth and then lightly season each side of the scallops with sea salt and ground black pepper.
  • One at a time, add the scallops to the hot pan. Take care not to overcrowd the scallops and place the scallops in the pan with at least 1-2 inches between them (so they don’t crowd and steam one another).
  • Allow the scallops to cook for three minutes without touching them. After three minutes, the bottom should be browned nicely. Carefully, flip the scallops and cook for 2-3 minutes or until well-browned.
  • Remove from heat and set aside.
  • In the same pan, add the pine nuts and minced garlic and cook for 1 minute, stirring constantly.
  • Once the pine nuts are golden and the garlic is fragrant, add chicken broth and deglaze the pan, scraping off any bits from the bottom of the pan.
  • Add the zucchini noodles to the pan and toss, cooking for just 2-3 minutes, until slightly tender and heated through.
  • Quickly remove from the pan and serve, topped with the pan-seared scallops and garnished with minced parsley.